Menu/Recipes Memorial Day 2015 …I promised to provide the recipes I used on Memorial Day Week-end and a little free rhetoric, they are below.
First, I hope you all had a wonderful and safe Memorial Day Week-end.
But lets talk food…one of my favorite topics.
For patriotic holidays, I usually go with foods that are grilling types… like burgers, hot dogs, corn on the cob etc….. however, I went a different route this year.
Yes, the grill…or should I say smoker, was put into use but my choice of meat was quite a bit different.
I smoked a beautiful prime rib and can I tell you it was soooooo cooked to perfection…. even if I do say so myself. Low and slow and cooked just the way we like it….medium rare.
By the way…when we first purchased the smoker several years ago….the Captain put locking wheels on a base underneath, so I can easily roll the smoker from storage to the outside garden when he isn’t around to tote it for me. He is sooooo clever! What a guy!
But I digress…..;( I also decided to not make my stand-by potato salad and instead I made Stuffed Sweet Potatoes.
Stuffed or Twice baked potatoes are another easy choice, and I always make one extra potato to divide the potato between the shells.
I do this if I use Idaho potatoes or Sweet potatoes because I like to be sure my potato is really stuffed full. This not only makes for a pretty presentation,… I feel that I am getting lots more of the stuffing. 🙂
The vegetable of choice is the Captain’s favorite. Green Beans!
I chose to make the beans as my salad and my veggie. I think you will like this recipe as it is another quick and easy one.
For dessert, I chose the traditional hand cranked homemade ice cream (just can’t break that tradition from my childhood) and cupcakes that were another easy fix.
I used my handy dandy little “babycakes” cupcake maker. Now, how precious is that? 🙂
Is this an appliance that is a must have? Absolutely not!
But it is cute and it makes just the right amount of cupcakes and it is…well it is “cute”.
I have had it for several years and I find if I am wanting to make a limited amount of medium sized cupcakes, quickly and with out heating up the oven…“babycakes” is my tool. 😉
I popped some buttercream icing on the top of the little cakes and added an Uncle Sam hat to “top” it off…No pun intended…
Ok, a pun was intended! But that is just me….and no, I won’t say it again. 🙂
Even though it is after the fact, these recipes are good for any occasion and it doesn’t have to be a holiday.
You can find my recipe for homemade vanilla Ice cream under desserts.
Menu for Memorial Day 2015
U————–Uncle Sam Cupcakes
S——————Smoked Prime Rib
A——-Always Good Green Beans
Stuffed Full Sweet Potatoes
Homemade Vanilla Ice Cream
So, I will spare you my attempts at humor and give you the printable recipes below.
Have a great day, my dear readers…
- One 5-7 pound whole prime rib roast (I prefer boneless, but bones are ok)
- 1/4 Tbsp. onion powder
- 1/8 Tbsp. garlic powder
- 1 Tbsp black pepper
- 1 Tbsp white pepper
- 1 Tbsp. paprika
- 1 Tbsp red pepper
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp kosher salt
- Place prime rib in a shallow pan and let set at room temperature while preparing the rub
- In a small bowl combine the dry ingredients and mix well.
- Pat the roast dry with paper towels and using your hands pat the rub mixture all over the roast
- Let the roast sit for about 40 to 45 minutes
- Add wood chips per your smoker's instructions and preheat to 250º F.
- Place the prime rib roast, fat side up on a rack in the smoker
- Reduce temperature to 225º F and add more wood chips as needed (I check my smoker's chips about every hour during the cooking time, which for this size rib roast is about 4-6 hours)
- Use a meat thermometer to check internal temperature and remember that the roast will continue to cook for a few minutes after removing from heat if you wrap in foil
- Let rest for about 15 to 20 minutes before slicing to serve
- 125º F Rare
- 135º F Medium Rare
- 145º F Medium
- 155º F Medium Well
- Cooking time for medium rare to medium is approximately 4 to 6 hours or about 1 hour per pound.
- I have an electric smoker so each smoker's cooking time will vary.
- If you prefer to roast in your oven...just roast fat side up (not covered) and be sure to sear the prime rib roast for 15 minutes in a hot oven (450 degrees), then turn the oven to 325 degrees for the rest of the cooking time. It is a good idea to baste the cut ends about every 1/2 hour with the drippings in the bottom of the pan. Use a meat thermometer to test for desired doneness according to the above chart and always let the meat rest lightly covered with foil for at least 15 minutes.
- 3 medium size sweet potatoes (I make one extra potato to be sure to overly stuff my potatoes)
- 2 ounces cream cheese, softened (you can also use light cream cheese)
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped pecans
- Preheat oven to 375 degrees and scrub and pierce the sweet potatoes with a fork
- Rub each potato with a little olive oil and bake for about 1 hour or until tender and soft
- When cool enough to handle, peel one of the potatoes and cut a thin oval slice off the top of the other two potatoes...then scoop out the pulp and place in a medium sized bowl along with the peeled potato (I like to leave about 1/4 inch of potato around the shell
- Add the cream cheese to the potatoes
- Stir in the brown sugar and cinnamon
- Spoon the potato into the baked shells and sprinkle with the pecans
- Return the potatoes to the oven on a baking sheet.
- Bake, uncovered, at 350° for about 15 minutes or until heated through
- I make an extra potato to be sure to have enough filling for the two serving potatoes.
- You can microwave the sweet potatoes by placing them on a paper towel and microwaving for about 8 minutes total or until soft, however be sure to turn the potatoes over after about 4 minutes and continue microwaving.
- When using the oven, I have baked the potatoes in foil and I have baked them without foil on a baking sheet...works either way.
- FYI....1 stuffed potato equals approximately 300 calories
- 1 small shallot finely chopped (you can use 1 scallion or green onion)
- 2 tablespoons white wine vinegar
- 1 minced garlic clove
- 3 strips of crisply cooked bacon, finely crumbled (optional but oh so goood)
- 1 pound fresh green beans (or as the French say, haricots verts)
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon coarse salt (I use Kosher)
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- In a large glass bowl, combine the shallot, vinegar, and garlic and set aside for about 15 minutes Meanwhile, bring a large pot of salted water to a boil over high heat
- Prepare the beans by cutting the stem end off (I like to leave the little tail on the bean)
- Add the mustard, salt and pepper to the vinegar mixture and whisk until combined
- Continually whisk while adding the oil in a slow, steady stream and set aside again
- Add the green beans to the boiling water and cook about 3 to 4 minutes.
- Drain in a colander and lay them out on paper towels to remove any excess water
- Add the beans to your vinegar and oil mixture while the beans are still warm
- Add in the crumbled bacon
- Toss gently with two forks until the beans are well coated with the dressing
- Place on a pretty platter and garnish with parsley if desired
- If you still have a bit of dressing in the bowl, drizzle the beans with the remainder
- This can be served warm or at room temperature
- I like to cook the bacon in the microwave between sheets of paper towel.